Chicken Shawarma

Chicken Shawarma
Photo by Randy Mayor

Ingredients

  • Sauce:
  • 2 tablespoons tahini
  • 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
  • ¾ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1 cup chopped romaine lettuce
  • Cooking spray
  • + 31 more ingredients
    • 2 teaspoons fresh lemon juice
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • 2 tablespoons tahini
    • 3 garlic cloves, minced
    • 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
    • Sauce:
    • 1 teaspoon curry powder
    • ¾ teaspoon salt
    • Cooking spray
    • 1 cup chopped romaine lettuce
    • 2 tablespoons fresh lemon juice
    • 3 garlic cloves, minced
    • ½ cup plain 2% reduced-fat Greek yogurt (such as Fage)
    • 1 garlic clove, minced
    • ¼ teaspoon salt
    • Chicken:
    • 1 teaspoon curry powder
    • 2 teaspoons extravirgin olive oil
    • Remaining ingredients:
    • Remaining ingredients:
    • 4 (6-inch) pitas
    • 4 (6-inch) pitas
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons extravirgin olive oil
    • Chicken:
    • 1 garlic clove, minced
    • ½ cup plain 2% reduced-fat Greek yogurt (such as Fage)
    • ½ teaspoon ground cumin
    • 8 (1/4-inch-thick) tomato slices
    • 8 (1/4-inch-thick) tomato slices

1. Preheat grill to medium-high heat. 2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes. 3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk. ...

View full recipe at My Recipes

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